Going a hundred miles an hour.....

February 07, 2011

cappuccino brownies...

ok...this photo doesn't do these brownies justice at.all. i forgot to take a photo on friday because i was running around like a chicken without a head trying to get everything ready for my friends who were coming over for Bunco. but even 3 days later...whoa.....these brownies are SO good (and easy!)!! The recipe is from an old Everyday Food magazine....i had ripped it out a few years ago & stuffed it into my recipe box. finally my hoarding ways are paying off...haha!!

oooh & make sure to serve with vanilla ice cream....seriously....in.sane.

here's the recipe:

Cappuccino Brownies:

1/2 cup (1 stick) unsalted butter, softened, plus more for the pan

4 ounces unsweetened chocolate, coarsely chopped

1 1/2 cups sugar

1 Tbsp instant espresso powder

2 teaspoons vanilla extract

4 large eggs, lightly beaten

1 cup all-purpose flour

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt

3/4 cup semisweet chocolate chips

1. Preheat oven to 325 degrees, with rack in center. Butter a 9 inch squar baking pan, and line the bottom with parchment or wax paper. Coat paper with butter, set aside.

2. In a 4- to 5-quart saucepan over very low heat, stir together chocolat and butter until completely melted. Let cool slightly, then whisk in sugar, espresso powder, vanilla, and eggs.

3. In a small bowl, whisk together flour, cinnamon, nutmeg, and salt. Add to chocolate mixture, and stir until just combined (do not overmix). Fold in chocolate chips.

4. Pour batter into prepared pan; bake until a toothpick inserted in center comes out slightly wet, with a few moist crumbs attached, 30 to 40 minutes. (Be careful not to overcook these brownies; they should be moist, not dry.) Let cool completely. Run a knife around edges; invert onto cutting board, cut into squares.